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Kate Toews

Associate PartnerChicago

Brings hands-on executive experience to support clients innovate and scale in the food industry

Kate has 20 years of food-industry experience, including almost ten as an executive in global companies and venture-backed start-ups. She is a leader in McKinsey’s alternative protein and fermentation work globally, serving clients on innovative food ingredients and consumer products.

Prior to McKinsey, Kate was the president of beverages at a global food-ingredients company, as well as the CEO and head of operations at two different venture-backed food start-ups. Throughout her executive tenure, she led company-building activities driven by technology innovation, new commercial models, and operational improvement.

Since joining McKinsey, she has led strategy development in R&D and innovation and helped clients scale-up through long-term partnerships by bringing new products to market. She is passionate about the intersection of sustainability, nutrition, and taste.

Published work

Novel proteins: Consumer appetite for sustainably made ingredients,” McKinsey & Company, March 2024

Top priorities for dairy executives in 2023,” McKinsey & Company, March 2023

Past Experience

President, beverages
Vice president, strategic marketing

Air Protein
Chief of staff

Chefs for Seniors


Haas School of Business, University of California, Berkeley

Brown University